Cooking by Connie By Connie Hope
July is a crazy month. It is really starting to get hot here in Florida. The rain has come and it is humid. Did I say it was humid? We all know there is July 4th, Independence Day. It is also known for eggplant and lettuce month, mango and melon month. It has a ‘Get out of the Dog House Day’ of July 15th, ‘Bald is in Day’ of July 13th, and one of my personal favorites is National Scrabble Week, but July is also National Blueberry Month. The wonderful tasting little round blue berry. It is sweet, juicy and even good for you. According to many studies blueberries are the highest antioxidant capacity of all fresh fruit. They neutralize free radicals which can affect disease and aging in the body. They aid in reducing Belly Fat—eat lots of them. They promote urinary tract health. (Get this one) They have been proven to preserve your vision. They are good for brain health and heart disease. They are good fiber and roughage. They are thought to aid in the fight against cancer. And they are an excellent sour of manganese. So instead or maybe along with eating your spinach, eat your blueberries. Give this one a try. One of my favorite meats is Pork Tenderloin so why not put a blueberry sauce with it.
Pork Tenderloin with Blueberry Sauce
1 pound pork tenderloin
Bake for 1 hour or until cooked though then set aside.
2 Tablespoons butter
2 medium onions, sliced
Salt and pepper to taste
2 Tablespoons sugar
¼ cup port wine or a sweet wine
2 Tablespoons balsamic vinegar
1 cup fresh blueberries
1 cup chopped cherry tomatoes
In a large skillet over medium heat, melt 2 Tablespoons butter.
Add onions, salt and pepper and turn.
Cook until onions are golden about 10 minutes.
Add sugar.
Cook until onions are caramelized about 3 minutes.
Add port wine, balsamic vinegar, blueberries and tomatoes.
Bring to a quick boil and reduce heat for a few minutes to heat all items together
Thinly slice the pork and serve with the sauce.
Can be served with small potatoes and fresh asparagus.
Invite me for dinner.
Check out my website at cookingbyconnie.com and my cookbook,
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I will definitely try this one. Most of the pork loins don’t seem to have much flavor. Hubby doesn’t care for fruit with his meat, but I’m going to serve it for company, so what could he say?